I’ve mentioned Tal Ronnen and his amazing Gardein products before, and if you haven’t tried any of them by now, please do! They are so delicious. There is this recipe for Gardein “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots, and Crispy Udon Noodle Cakes on his website. It looks so delicious!

15 min cook | 4 servings | 15 min prep

Diet Categories:

Vegan

Ingredients

(7-ounce single serving) packs precooked udon noodles

still in their packages 4 na

pinch of sea salt 1 na

extra-virgin olive oil 2 tbsp

Freshly ground black pepper 1 tsp

gardein chick'n scallopini or 8 gardein chick'n filets 4 na

unbleached all purpose flour 0.5 cup

extra-virgin olive oil 4 tbsp

shiitake mushrooms

stemmed and cut into 1/4-inch slices 1 pound

dry sake 1 cup

faux chicken stock 0.5 cup

Earth Balance 0.5 cup

minced fresh chives 1 tbsp

sesame oil 1 tbsp

garlic cloves

minced 2 na

faux chicken stock 0.25 cup

packed pea shoots 2 cup

bunch of microgreens 1 na

Directions

Preheat the oven to 200 degrees F.

Remove the plastic from each pack of udon noodles

keeping the noodles tightly packed.

Using a 3-inch round cutter or ring mold

cut one round of noodles from each pack.

Place a large sauté pan over high heat.

Sprinkle the bottom with a pinch of salt

and heat for one minute.

Add the oil and heat for 30 seconds

being careful not to let it smoke.

This will create a non-stick effect.

Add the noodle cakes and fry until browned and crisp on both sides

seasoning with salt and pepper as they cook (about 3 minutes per side).

Remove to a paper towel-lined baking sheet and put in the oven to keep warm.

Flatten the gardein filets with your hand to 1/2 inch thick

then cut each one into 3 pieces.

Season the pieces with salt and pepper

then dredge in the flour.

Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil.

Heat over medium heat

then add the gardein pieces and cook until browned (about 3 minutes on each side).